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Rhubarb, Ginger and Sweet Chilli Relish
    • Prep: 0:15
    • Cook: 0:25
  • Difficulty:
  • Serves:


    • 500g rhubarb
    • 2 shallots, peeled and finely chopped
    • 100ml cider vinegar
    • 1cm piece fresh ginger, peeled and finely chopped
    • 200g soft light brown sugar
    • 1 red chilli, deseeded and finely chopped
    • Sea salt and black pepper


Wash and trim the rhubarb, then slice it into 2cm pieces. Place the shallots, cider vinegar, ginger and sugar in a pan and season with sea salt and black pepper. Bring to the boil for 5 minutes, then add the rhubarb and red chilli. Reduce the heat and simmer for 20 minutes or until slightly thickened.

If you are making the relish to use at a later date, you can put it in a sterilised jar whilst still hot and store in a cool, dark place.